Wings two ways

[S-met]

Haven't been around much, this whole covid thing has me putting in ridiculous hours. And I'm salary sooo... its not OT.

I took today off and made wings! Last night was chicken wings in an asian glaze

Tonight, stuffed turkey wings. Deboned the 1st and second section leaving only the tip. Stuffed with turkey, pork sausage and bean vermicelli noodles.

Thanks for looking.

 

[pc farmer]

Looks great.

 

[pushok2018]

Awesome looking dish! And very creative too....

 

[SmokyMose]

Very nice! We've been using a Pineapple Turmeric glaze on wings for a while. I can't remember the last time I made hot wings...
I like the idea of the stuffed Turkey wings, especially the noodles. I see them now and then at MEIJER.
Like!

 

[HalfSmoked]

Nice set of wings. They look great.

Warren

 

[Sowsage]

Those both look fantastic! The turkey wings are an awesome idea. Is it a pain to debone them?

 

[SmokyMose]

Those both look fantastic! The turkey wings are an awesome idea. Is it a pain to debone them?

I'm curious about the deboning as well.

 

[Blues1]

Awseome!

 

[S-met]

Those both look fantastic! The turkey wings are an awesome idea. Is it a pain to debone them?

I'm curious about the deboning as well.

Yes, a pain. Seems like the skin holds more to turkey wings than chicken wings. But keep in mind that I rarely do this; maybe1-2x a year. Usually about the time I get to the last wing is when it starts to get easier.

The challenge is removing the bone without popping holes in the skin. Its kind of like peeling the layer off of the back of ribs in one piece, but its stretchy and easier to tear. Like so many things, probably easy if you do it regularly.

I start at the top where it attaches to the body. Then peel it back over the 1st joint. I'll separate the top section (drummette) and continue to the section until I get it over the wingtip. Separate the section again. Remove the meat from bones and add it back into whatever filling I use.

 

[Sowsage]

Yes, a pain. Seems like the skin holds more to turkey wings than chicken wings. But keep in mind that I rarely do this; maybe1-2x a year. Usually about the time I get to the last wing is when it starts to get easier.

The challenge is removing the bone without popping holes in the skin. Its kind of like peeling the layer off of the back of ribs in one piece, but its stretchy and easier to tear. Like so many things, probably easy if you do it regularly.

I start at the top where it attaches to the body. Then peel it back over the 1st joint. I'll separate the top section (drummette) and continue to the section until I get it over the wingtip. Separate the section again. Remove the meat from bones and add it back into whatever filling I use.

Im gonna have to give this a try sometime. I dont mind spending the time as long as its only a few. I made chicken lollipops for a group of 30 once. Removing tendons, cleaning the bone and wraping the bone in foil. Never again! Lol. But I still make them in small amounts. 10 at a time is not so bad.

 

[S-met]

A plate shot and a cutaway. Think of it like a wing egg roll.

 

[HalfSmoked]

S-met Thanks for the like it is greatly appreciated.

Warren